Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):

1. Get enough for 2 for each person Kiritanpo rice dumplings
2. Take Chicken (breast or thigh)
3. Prepare Maitake mushrooms
4. Make ready Burdock root
5. Make ready Green onions
6. Get Seri - Japanese dropwort greens
7. Make ready Shirataki noodles
8. Prepare Chicken soup or water
9. Prepare ★Mentsuyu
10. Make ready ★Soy sauce
11. Get ★Sake
12. Take ★Mirin
13. Make ready or more ★Salt
14. Prepare homemade kiritanpo
15. Prepare rice bowls worth Cold cooked rice
16. Take Katakuriko
17. Make ready to make the salty salted water Salt

Instructions to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):

1. Boil the shirataki noodles briefly to get rid of their odor. Shave the burdock root into fine pieces, and put in a bowl of water to get rid of any bitterness. Cut the chicken into bite sized pieces.
2. Heat the chicken carcass soup (or water) and put in the burdock root and chicken. When it comes to a boil skim off the scum.
3. Add the ★ flavoring ingredients, and taste. More ingredients will go in so it should be on the rich salty side. Add the maitake mushrooms and shirataki noodles.
4. Slice the leek into 2 cm long diagonal pieces. Cut the dropwort into 4 cm long pieces. (Wash the roots and use them too.) Cut the kitiranpo into about 3 pieces each.
5. Add the leek just before eating. Bring the pot to a boil, and add the dropwort and kiritanpo.
6. To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".)
7. My son made these rather misshapen "damakomochi". The katakuriko and salty water are musts! If you don't use both, the hotpot will turn into rice porridge.
8. Dip the formed rice in salty water, and cook on a grill. If you skewer the kiritanpo with cedar sticks (or disposable chopsticks if you don't have cedar sticks) they'll be more authentic.
9. My son made these rather misshapen "damakomochi". The katakuriko and salty water are musts! If you don't use both, the hotpot will turn into rice porridge.
10. Enjoy while it's piping hot. Be sure not to overcook the kiritanpo and dropwort!

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